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Vegan General Tso’s Soy Curls

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General Tso’s Soy Curls! Easy weeknight stir fry with soy curls and veggies. Vegan General Tso’s Chicken. Gluten-free, Nut-free Recipe Jump to Recipe

This general tso’s Sauce + Soy Curls makes for an amazing weeknight meal. Soy curls are marinated in the from scratch homemade general tsos sauce mixture, then stir fried to crisp. Veggies added in along, and the rest of the marinade is then cooked down to thicken. Serve this easy stir fry with rice or noodles!

Soy curls absorb moisture differently and sauce amount preference also varies, so make another full or half back of the sauce and add more if needed.

Ingredients for general tso’s Soy curls

  • For the sauce you need, soy sauce or tamari, sugar, rice vinegar, mirin, toasted sesame oil, sambal oelek chili paste, ginger and garlic
  • For the stir fry you need soy curls, green onions, garlic, bell peppers, zucchini or carrots

How to make General Tso’s Soy curls stir fry

Mix the marinade. Add soy curls and mix and soak. Toss twice in between, Heat a skillet over medium hi heat.
Add oil. When hot, add garlic and green onion and toss for a few seconds
Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. you can also toss the soy curls in cornstarch before using for crisping up the soy curls. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins

Add 1 tbsp cornstarch and 1/4 cup water to the marinade and mix well.
Add the sauce mixture to the pan and mix well. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed.
Let sit covered for another min.
Serve with rice and blanched broccoli. garnish with green onions and fresh black pepper

 

Vegan General Tso’s Soy Curls

General Tso’s Soy Curls! Easy weeknight stir fry with soy curls and veggies. Vegan General Tso’s Chicken. Gluten-free, Nut-free Recipe

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Course: Main Course

Cuisine: Asian

Keyword: vegan general tsos chicken

Servings: 4

Calories: 170.96kcal

Author: Vegan Richa

Ingredients

  • 4 oz soy curls (dry), see notes for where to buy and sub options

General tso’s Sauce:

  • 1/2 cup warm water /veggie broth
  • 3 to 4 tbsp sugar or coconut sugar or other sweetener
  • 1/4 cup low-sodium soy sauce use tamari to make gluten-free
  • 2 tsp mirin rice wine
  • 2 to 3 tbsp rice vinegar
  • 1.5 tsp toasted sesame oil
  • 2 tsp sambal oelek chile paste optional or sriracha or pepper flakes to taste
  • 2 tsp grated fresh ginger
  • 3 cloves minced garlic

Stir fry:

  • 2 cloves of garlic chopped
  • 1/4 cup chopped green onions ,white portions as well, use greens for garnish
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup zuchini or carrots or other veggies
  • 1 Tbsp cornstarch

Instructions

  • Mix the marinade. Add soy curls and mix and soak for 10-15 mins. Toss twice in between so all soy curls marinate well.
  • Heat a skillet over medium high heat. Add oil. When hot, add garlic and green onion and toss for a few seconds.
  • Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. (you can also toss the marinated soy curls in cornstarch before using for extra crispness). Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins
  • Add 1 tbsp cornstarch and 1/4 cup water to the remaining marinade and mix well.
  • Add the marinade sauce mixture to the pan and mix. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed. Let sit covered for another min.
  • Serve with rice and blanched broccoli. garnish with green onions , toasted sesame seeds, and fresh black pepper.

Notes

More Saucy: For saucier, double the sauce, add in some more veggies if desired.

Szechuan version:
Heat 2 tsp oil. add 1 tsp crushed schezuan peppercorns and cook until roasted.
Drain the oil into the marinade and use.

Soy curls are not same as soy chunks that are chewier and take much longer to cook. Soy curls can be found in some grocery stores or online on amazon.

Use Tofu or chickpeas to substitute soy curls . For Tofu, use firm or extra firm(10 to 14 oz), press for 15 mins, then toss in cornstarch and bake at 400 deg F for 20 mins or pan fry to crisp. Add to the skillet after adding the sauce.

Or use 1 can chickpeas drained

Nutrition is for 1 serve, does not include rice or noodles.

Nutrition

Nutrition Facts

Vegan General Tso’s Soy Curls

Amount Per Serving

Calories 170.96 Calories from Fat 16

% Daily Value*

Fat 1.73g3%

Saturated Fat 0.26g2%

Sodium 601.89mg26%

Potassium 193.29mg6%

Carbohydrates 22.53g8%

Fiber 5.58g23%

Sugar 11.68g13%

Protein 15.1g30%

Vitamin A 645.09IU13%

Vitamin C 40.34mg49%

Calcium 106.84mg11%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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